A Taste of Wellness for Savoury and Snacks
Givaudan
In a bid to push food innovation in Europe and to exploit new scientific results in the food industry the European Commission is to organise a series of workshops throughout Europe. Co-ordinated by the EU Quality of Life and Management of Living Resources Programme, the workshops 'Innovation workshops' will emphasise major research areas that have promising results. Areas will include functional foods and nutrition, on-line food quality control and traceability, food safety, biotechnology and genetic modified foods, low allergy foods, and new food processing.
Major scientific findings and market opportunities will be presented at the workshops with the workshop management initiating and supporting new industrial innovation groups working on commercialisation of the scientific findings together with the inventing scientists.
The dispersal of scientific findings can prove to be difficult and 'requires more than technology transfer', writes the workshop co-ordinator Finn Holm FoodGroup Denmark, in Aarhus, Denmark. Close collaboration between all relevant stakeholders, the industrialists - in particular representatives from small- and medium-sized enterprises (SME's), and the scientists in smaller innovation groups as well as in depth market analysis may promote new science based products and technologies, claimed Dr Achim Boenke from the EC, Research Directorate-General in Brussels.
The EU is inviting all European food, ingredients and technology industries to participate - workshop plans, programmes and registration / contact information can be obtained from the organisers, Flair-Flow Europe.